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Foods 

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Drugged 




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Foods That Are Drugged 



DR. LEON ELBERT LANDONE 



Let us be just in our demands upon the manufacturers; 
let us be sane m the requests we make of our rep- 
resentatives in state and national legislation; 
but let us demand the truth as to what we 
ourselves eat and as to what food we 
furnish those who are dear to us. 



SOLD FOR 50 CENTS 



L. E. LANDONE 

06 FINE ARTS BUILDING 
CHICAGO 



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rX533 
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COPYRIGHT BY THE AUTHOR. 
1206. 



Bequest 

Albert Adsit Olemons 

Aug. 24, 1933 

(Kot available for exciiange) 






FOR WHOM 

This booklet is written to inform the people of 
the condition of the food and food preparations 
which they daily use. 

There are already on the market splendid pub- 
lications for analysts, chemists, food commis- 
sioners and physicians, but practically nothing 
written in simple language and free from tech- 
nical terms for the great mass of people. 



BASED UPON THE WORK OF CHEM- 
ISTS OF NATIONAL REPUTE 



The author's statements as to adulterants used 
are based upon the facts presented (i) in the 
various reports of state chemists and food com- 
missioners, (2) in the bulletin reports of the De- 
partment of Agriculture of the United States 
Government, (3) in "Food Analysis" by Leff- 
man and Beam, (4) in "Food Inspection and 
Analysis" by Albert E. Leach and (5) in "Coal 
Tar Colors" by Lieber. Both Dr. Leffman and 
Dr. Beam, authors of "Food Analysis," are noted 
scientists and expert chemists. Henry Leffman 
is an A. M., M. D., Ph. D. William Beam is 
an A. M., M. D., F. L C. Albert E. Leach, 
S. B. is Head Analyst of the Massachusetts State 
Board of Health. Massachusetts was the first 
state to adopt a practical system of food and 
drug inspection. Thus the results of twenty years 
of investigation are the basic foundations for the 
statements of *'Food Inspection and Analysis." 



THE DEMAND OF TO-DAY 



The voice of the people is heard. They are 
demanding that they shall know what they are 
eating and for what they are spending their 
money. 

Is it not strange that we, the American people, 
claiming to be free and unfettered, are compelled 
by civic and commercial conditions to carry on a 
great contest in our national legislature to secure 
the passage of a law which will make it possible 
for us to know what we are buying when we 
purchase our food products? 

Is it not strange that a score or more of great 
food and drug corporations have hurried law- 
yers of insight and power to our national capital 
to attempt to prevent the passage of the present 
pure food bill. The purpose of this bill is not to 
hinder any manufacturer or dealer from making 
or selling any combination of food products and 
chemicals he may desire to combine, but simply 
to make it impossible for combined products to 



Foods That A?e Drugged 



be transferred from one state to another unless 
the package is so labeled that the purchaser may 
know just what it contains. 

Why have we not the right to know ivhat we 
are buying? If you step to your phone and order 
"lamb chops" of your market dealer and the de- 
livery brings you *'dog meat," do you not feel 
you have a right to return it? If you order 
"strawberry jam" and get a mess of mashed 
apple pulp, glucose, saccharin and grass seed, 
have you not been swindled ? Has not the dealer, 
or the manufacturer, or some one obtained money 
under "false pretences?" And yet we must lit- 
erally fight for a law to prevent such deception. 
Let the manufacturers prepare apple pulp and 
grass seed, color it and sweeten it if they desire, 
but let the people know what it is they are buy- 
ing. Are not the claims of the food trusts out- 
rageous ? Why should special favors be granted 
them? Are other commercial transactions con- 
ducted on the same principle? Are we not al- 
lowed to examine the real estate we purchase? 
Are we not allowed to choose the cloth out of 
which the tailor makes our clothes? 

Imagine for a moment this principle applied 
to sales of other products than food substances. 

I desire to purchase a home. I go to an agent 
and he informs me he has one, new and fitted 



The Demand Of To -Day 



with all modern improvements, worth $10,000. I 
ask how many rooms, what finish, what location, 
etc. He refuses to inform me, stating it is none 
of my business ; I have no right to know the 
plan, the rooms, the finish, the location of the 
home he desires to sell me. 

It is called a ''home" and that is all I need to 
know. If I wish the house, pay my $10,000 and 
find out afterward whether I like it or not. 

I need a suit of clothes and go to my tailor. 
He will make me a good business suit for $50. I 
ask to see the goods, to choose the trimmings, the 
style, etc. ; he refuses, — that is none of my busi- 
ness. If I desire a good business suit he will 
make me one for $50, but I am not to know of 
what it is composed and how it is to be made 
until after I have paid for it. The tailor calls 
it a "good suit" and certainly that is definite 
enough. 

I desire to purchase a gallon of strawberry 
jam. I am not allowed to know its contents. It 
is called "strawberry," just as the real estate was 
called a "home" and the tailor's product a "good 
suit," and that should suffice. 

The purpose of pure food laws is not to pre- 
vent the manufacture of pure artificial foods hut 
to compel the maker to so label his products that 



10 Foods That Are Drugged 

the purchaser may know just what he is buying 
and for what he is paying his money. Because 
of our industrial conditions, anything short of 
this is commercial robbery. 



PURE FOOD VIEW POINTS 



Every subject appears differently when the 
point of view is changed. In regard' to the sub- 
ject of pure foods there are so many essential 
departments which must be considered that sev- 
eral volumes are necessary even for elementary 
presentation. 

THE ECONOMIC PHASE 
This phase is certainly worthy serious con- 
sideration. Dr. Adams of the Kentucky State 
Board of Health finds his investigations seem to 
indicate that on the average forty-five cents out 
of every dollar paid for food is spent for adul- 
terants. These if not poisonous and harmful 
are in most cases valueless as food. 

We do not realize that the food trusts so pre- 
pare and chemicalize our foods that we pay for 
almost twice as much real food as we actually 
get ; that some of the chemicals used greatly in- 
crease a man's appetite impelling him to demand 



12 Foods That Are Drugged 

a greater quantity of food to satisfy his hunger 
than he really needs ; and that of other chemicals 
used some hinder digestion one-half, thus pre- 
venting his organism from even getting the ben- 
efit of what real food he has eaten. Hindered 
or prevented digestion of one-half of the food 
eaten again induces him to increase the amount 
so as to maintain his strength. From an eco- 
nomic standpoint certainly most adulterated food 
manufacturers have the American working man 
on the hip. 

HEALTH VIEW POINT 

We shall never be able to make a reasonable, 
and probably a large enough, estimate of the 
thousands upon thousands of deaths in the Uni- 
ted States caused by use of impure and adulter- 
ated food. 

Why should we not say that the use of chem- 
icals that stimulate a man's appetite beyond the 
normal and induce him to overload his system 
with poisons and waste products, is responsible 
for millions and milUons of dyspeptic stomachs 
and catarrhal and constipated conditions of the 
intestines ? It is well known that we are rapidly 
becoming a race of dyspeptics with all the at- 



Pure Food View Poiiits 13 



tendant weaknesses and diseases which result di- 
rectly and indirectly from poor digestion and 
poisoned blood. 

If man is supplied with good wholesome food, 
his senses of odor, taste and hunger will indicate 
what and how much to eat, thus preventing dys- 
pepsia. 

It is without doubt true that thousands of 
babies die each year from the use of impure milk. 
Dr. Harvey Wiley, Head of National Bureau of 
Chemistry writes: 'Impure milk, I believe, is 
regarded as one of the principal causes of infant 
mortality during the summer months." 

By sanitary conditions and personal hygiene 
we have decreased the death rate among child- 
ren, but there is an increased death rate among 
the' workingmen,— in factory, shop and office. 
Dr. McKitterick states that in the last ten years 
the increased death rate during the earning per- 
iod is 23 per cent from kidney diseases, 20 per 
cent from heart disease and apoplexy, 13 per 
cent from cancer, and 8 per cent from pneu- 
monia. 

Dr. James Egan, Secretary of Illinois State 
Board of Health writes : "Undoubtedly undrawn 
poultry, flesh and game have caused many cases 



14 Foods That Are Drugged 

of poisoning vvhich have wrongfully been at- 
tributed to other causes. The poisoning result- 
ing, often resembles that caused by other poisons 
administered by persons or taken with suicidal 
intent." 

THE LEGAL PROBLEM 

The legal question is a difficult one to solve. 
Whatever is done must be done for the benefit 
of the great mass of people. Manufacturers must 
be considered as secondary factors. Legislators 
and the people must be taug-ht that all foods 
which are adulterated or artificially made may 
not be unfit food, — may actually be more perfect 
than the natural produce. Certain kinds of 
chemical colors have no ill eflPects upon the activ- 
ity or structure of the human body, while other 
coloring matters are deadly poisons. 

Some adulterated products may have a better 
proportion of food elements than the so-called 
pure products, while again many adulterants are 
without question irritants and violent poisons. 

We have a right to know what we are buying, 
— we have a right to know zvhat adulterants are 
used, what coloring matters are employed, and 
more than this, we have a right to know in so 
far as chemistry, toxicology, materia medica and 



Pure Food View Points 15 

medical therapeutics can tell us, just what are the 
physiological effects of the adulterants used. 

HOME EDUCATION 

Not only do we wish every package or prep- 
aration of food labeled so we can tell what its 
ingredients are but we also demand a campaign 
of Home Education in Regard to Food Products 
and Adulterants so that the American housewife 
may know which food adulterants are poison- 
ous and harmful and which are not. Much de- 
pends upon the mother and housewife. Miss 
Jane Addams of Hull House, Chicago, says: 

"The fact is we would have had Pure Food 
Legislation long ago if the women of the coun- 
try had demanded it. It is a woman's business 
to do so. Take any article of food you please 
and trace it back a hundred years and you will 
find that it was woman who originally selected 
the materials and did the preparing. 

"I feel sure that if the bill now pending in the 
senate is to become law, it will have to come 
through the aroused sentiment of the women, 
whose traditional business it is to care for the 
purity of the food consumed." 

The author has prepared a book for the house- 
keeper, furnishing the information necessary to 



16 foods That Are Drugged 

easily and simply test food products for the most 
common, harmful and expensive adulterants. 

In this home educational campaign, let us be 
just in our demands upon the manufacturers, let 
us be sane in the requests we make of our rep- 
resentatives in state and national legislation, but 
let us demand the truth as to what we ourselves 
eat and as to what food we furnish those who 
are dear to us. 



FOODS AND THEIR ADUL- 
TERANTS 



BREADS 
Gypsum, chalk, bone ash, soap and copper salts 
are sometimes found in commercial breads. Some 
bakery gingerbread is said to contain stannous 
chorid and potassium carbonate. Finely divided 
tin is also sometimes found. When alum is found 
in bread, one may be quite positive that the 
blame should be placed upon the manufacturer of 
the baking powder used and not upon the flour 
manufacturer or the baker. Alum was once 
widely used, but the Bakers' Association has 
done much to discourage the use of this sub- 
stance in making bread. 

BUTTER 
Butter is not to any great extent adulterated 
at present with foreign oils, but it is colored by 
various dyes and preserved with drugs; while 



18 foods That Are Drugged 

spoiled butter is renovated with chemicals and 
made to appear as good as unspoiled fresh 
creamery butter. 

The coloring matters used are annatto, tur- 
meric, marigold, saffron, safflower, azo and coal- 
tar colors. 

It is preserved with borax, boric acid, formal- 
dehyde, salicylic and sulphurous acids. 

The old rancid butter is melted. Then air is 
forced through it to carry away the foul odor, 
after which it is doctored to make it taste and 
smell sweet for the time. Lastly it is rechurned 
with a little skimmed milk and preserved with 
formaldehyde to give it a fresh appearance. This 
is "ripened" for a few hours and then pressed in- 
to bricks as good creamery butter for city trade. 

CANNED GOODS 

Fruits, vegetables or meat products preserved 
in cans may be made impure by (i) Accidental 
Impurities, (2) Preservatives, (3) Coloring 
Matters, (4) Adulterants and (5) Decomposed 
Products. 

Accidental Impurities may result from decom- 
position due to the contents of the can not being 
thoroughly sterilized before sealing or from the 
action of the juices upon the inner surface of 



Foods And Their Adulterants 19 

the can or the boilers in which the fruit or vege- 
table has been prepared previous to canning. In 
decomposed canned fruits and vegetables it is 
not often that ptomaines are formed, though they 
occur in decomposed fish and meats. Taste and 
odor will usually indicate that decomposition has 
made the canned goods unfit for food. 

Salts of lead and salts of tin are very com- 
monly found in products preserved in tin cans. 
The corrosion of the inner surface indicates the 
amount of tin dissolved by the fruit and vege- 
table acids. Blueberries, pumpkin and rhubarb 
have been found to dissolve much more tin than 
the other fruits or vegetables examined. Canned 
sardines dissolve large quantities of the tin. 

Salts of zinc and copper are probably due to 
vessels used in cookin.e: the product to be canned. 

Canned goods have often less preservatives 
than other forms of preserved food products. 
However, salicylic, benzoic and sulphurous acids 
are used. 

Corn, peas, etc. are both bleached and colored. 
Sulphurous acid is used to bleach and sulphate 
of nickel and sulphate of copper are employed to 
green old peas, asparagus, etc. Often field corn 
and peas are soaked, softened by acids, bleached 



20 Foods That Are Drugged 

and recolored so as to make choice brands of 
"Extra Choice Early June Peas" or "Sweet 
Corn/' 

These old peas and the field corn must be 
sweetened to resemble in taste ''early peas" and 
''sweet corn." For this purpose saccharin is 
used, one one -hundredth grain of saccharin re- 
tards digestion one-half. 

CHEESE 

Cheese is often treated with "Cheese Spice" to 
prevent cracking. "Cheese Spice" is zinc sul- 
phite. Arsenic has also been found as has lead 
chromate in the rind. The expensive "double 
cream" cheeses do not contain much more cream 
or fats than the common American cheese, but 
they do contain almost twice as much water. The 
filled cheese contains about 28 per cent of fats 
while the common cheddar contains 29 per cent, 
the Roquefor 30 per cent, and the Comembert 
42 per cent. There is, however, considerable dif- 
ference in the proportion of proteids. 

CHOCOLATE 

Husks are frequently ground up with the seeds 
in the cheaper grades of chocolate. The powder 
is often mixed with sugar, corn starch and cheap 



Foods And Their Adulterants 21 

flours. Talc, white clay, chalk and ground woods 
are also used. Brown iron oxide is used to color 
these diluted preparations. Copper sulphate, po- 
tassium, chromate and nickel sulphate have been 
found. Tin in a very minutely divided condition 
is sometimes used to give glow and luster to the 
chocolate. Paraffin, a white and oily indigestible 
substance, is added so that the chocolate cakes 
will not soften and lose their shape when slightly 
warmed. 

COCOA BUTTER 

This product is procured by great pressure be- 
ing exerted upon the ground cocoa nibs. It is 
often adulterated with paraffin, beeswax, tallow, 
cottonseed oil, lard and arachis oil. 

COFFEE 

Imitation beans are sold in the wholesale mar- 
ket for mixing with the coffee beans. They are 
molded of clay, wheat flour, rye, peas and acorns, 
mixed with molasses. Ferrous sulphate has been 
detected in coffee. Chicory, roasted cereals, legu- 
minous seeds, cocoa husks, burned borax and 
figs are used as coffee adulterants. 

Coffee beans are faced with Scheele's green, 
ochre, chrome yellow, silesian blue, Venetian red, 



22 Foods That Are Drugged 

burnt umber, charcoal, indigo and ultramarine 
blue. Clay, gypsum, brown bread and red slate 
have been used. 

Chemists can treat poor, gfreen sour coffee 
beans so that they possess the taste and odor of 
the richest and best. 

CONFECTIONERY 

The chief constituents are usually glucose, 
dextrose, cornstarch, mucilaginous materials, 
paraffin, white clay, talc, gum, calcium sulphate, 
fusel oil, mineral colors, brown ferris hydroxid, 
and lead chromate. 

V/ithin the last few years the National Confec- 
tioners' Association has helped in eliminating 
many of the poisonous materials previously used, 
especially the mineral colors. 

Yet, since chemists have discovered how to 
produce a substance 550 times as sweet as ordin- 
ary sugar, great quantities of cornstarch, paraf- 
fin, talcum, gums, etc., can be used and sweet- 
ened by just a particle of this condensed sweet 
so that the taste deceives one into believing that 
the candies are pure sugar. 

Most candies contain saccharin which is not 
considered a poison, but one one-hundredth of a 
[grain of this substance, as elsewhere mentioned, 



Foods And Their Adulterants 23 

retards digestion one-half. It certainly is from 
the use of such substances that our ever increas- 
ing army of dyspeptics gains its recruits. 

Soda fountains advertising ''pure fruit syrups" 
are selling adulterated, preserved, and colored if 
not entirely artificial products. 

Paraffin is as much an ingredient of caramels 
and caramel creams, as sugar is, and sugar might 
as well be called an adulterant as wax. 

Paraffin wax of "low melting point" is used 
by the carload in the manufacture of sweets. That 
is what gives to caramels and chocolate drops 
the peculiar feeling between the teeth when they 
are eaten. A firm in a certain eastern city that 
manufactures these delicacies used from two to 
three carloads of this wax a week as long as 
fifteen years ago; and has doubtless greatly in- 
creased in consumption since. 

EGG SUBSTITUTES 
Manufacturers have placed several kinds of 
egg substitutes on the market. These consist 
largely of starch and sugar and coloring matter. 
Two samples of these dry egg powders were 
analyzed and found to contain 73 per cent of 
corn starch and coloring matter and but 17 per 



24 Foods That Are Drugged 

cent of protein and 3 per cent of fat. The nor- 
mal tgg contains no starch and about 12 per 
cent of fat. 

Leach in ''Food Inspection and Analysis," p. 
210, writes: 

"A ten-cent package of sample A, weighing 
about 2 ounces, was alleged to be equivalent to 
12 eggs. Starch furnished the chief ingredient 
in both samples. 

*'One of the most flagrant examples of fraud 
in this connection was a product sold under the 
name "N'egg," advertised to contain the nutri- 
tive equivalent to the whites and yolks of a 
dozen eggs, 'their composition being based on 
careful scientific analysis of natural eggs.' It 
was put up in two small boxes, one containing 
a white and the other a yellow dry powder. Both 
were entirely devoid of nitrogen, and consisted 
of nearly pure tapioca starch with a little com- 
mon salt, the color of the *yoW being due to 
Victoria yellow." 

The tgg substitutes are colored with coal tar 
dyes, turmeric and annatto. 

The many types and brands of "custard 
POw^DKRS'' claiming to be made of tgg products 
are usually composed of nothing but skim-milk 



Foods And Their Adulterants 25 

powder, baking powder, and coloring substances. 
Of an examination of four samples the aver- 
age composition was as follows: Starch 47 per 
cent, baking soda 31 per cent, tartaric acid 11 
per centj water 9 per cent, albuminoids 4 per 
cent, while the real egg is composed of about 
70 per cent water, 12 per cent albumen and 12 
per cent fat, essentially different from the "cus- 
tard powders." 

EXTRACTS AND FRUIT FLAVORS 

VANILLA i^xTRACT is generally made from the 
Tonka bean while lemon oil is often adulter- 
ated with turpentine oil. At least 93 per cent of 
our orange oil consists of citrene. 

artificial fruit flavors are prepared to re- 
semble the natural essences of the fruits. Apple, 
pineapple and pear essences may be taken as ex- 
amples. The artificial apple essence is usually 
composed of four parts of alcohol, four parts of 
sulphuric acid and five parts valerianic acid. 
Pineapple essence is made by mixing two parts 
butyric acid, two of alcohol and one part sul- 
phuric acid. Pear essence is prepared by distill- 
ing the mixture of one part amyl alcohol, two 



26 Foods That Are Drugged 

parts potassium acetate, one part concentrated 
sulphuric acid. 

Nearly all the flavoring used in our confec- 
tioneries and ice-cream parlors are purely arti- 
ficially prepared and colored with coal tar dyes. 

FISH, OYSTERS, ETC. 

The so-called codi^ish sold in cakes is seldom 
codfish. Salt petre, boric acid, and borax 
are used in the preservation of nearly all fish. 
Commercial clam juici: and clam bouillon often 
contain salicylic acid. 

"In nearly every article put on the market 
there is a great difference in the matter of grades. 
To all outward appearances the labels are identi- 
cal, but the dealers know that one grade is num- 
bered I, another 2 and a third 3. The average 
buyer does not know about these numerals. They 
often buy a third grade article when they mean 
to buy a first grade article. 

"The dealer knows these marks; we do not. 
SALMON^ as an example, is put on the market in 
three grades. The first grade represents the first 
catch and is good, the best obtainable. The sec- 
ond grade is the second lot packed and is a little 
worse. The third grade usually is the salmon 
which the Indians bring in, half decayed, 



Foods And Their Adulterants 27 

wretched stuff. All these grades are put up and 
labeled just the same except for the little num- 
eral." 

"If the people could realize what cold storage 
is doing in the way of throwing stale meats, 
eggs, fruits, oysters, fish, etc., on the market, 
and which find their way to the table of the con- 
sumer, often after being treated to washes and 
preservatives of one kind and another, they 
would revolt and rise up against the outrageous 
practices. From testimony brought out in Com- 
mon Pleas court in a case just closed, the people 
of Pittsburg eat fish and other sea foods which 
have been in cold storage four years. Witnesses 
testified that fish that have been in storage from 
nine to fifty-one months are often served to pat- 
rons of restaurants and hotels." 

GLUTEN HEALTH FLOURS OR MURDER 
IN THE FIRST DEGREE 

Gluten Flour: This product is prepared es- 
pecially for those who suffer from diabetes. 
Starches and sugars must he eliminated from the 
diet of those affected with this trouble if recov- 
ery is to be expected. Of the many brands of 
gluten flour now on the market, all claiming to 
he practically free from starch, many contain not 



28 Foods That Are Drugged 

less than one-third starch, while some of the 
''pure" brands contain as high as 60 to 82 per 
cent of the starch products. And for these starch 
foods, which mean nothing less than death to 
the diabetic, the victimized invalid pays from 1 1 
to 50 cents per pound because of the fraudulent 
claim that these "gluten" flours are free from 
starch. Some of the brands of "Gluten" Tlour, 
supposedly free from Carbohydrates were found 
by Woods and Merrill of the Maine Ex- 
perimental Station to contain the following 
quantities of carbohydrates: "Cooked Gluten," 
y6 per cent ; "Wholewheat Gluten," 73 per cent ; 
"Plain Gluten Flour," 34 per cent; "Breakfast 
Cereal Gluten," 44 per cent; "Gluten," 82 
per cent; and "Pure Vegetable Gluten," 56 per 
cent. 

"Glutine" contains 82 per cent of carbo- 
hydrates, while ordinary whole wheat does not 
contain over 70 per cent. 

HEALTH BREAKFAST FOODS 
The various Breakfast Foods prepared by 
health food companies are not to any great ex- 
tent adulterated with foreign substances, but the 



Foods And Their Adulterants 29 

puhlic IS DEFRAUDED into believing that the 
food value is many times greater than it really is. 
INFANTS' FOODS. There are two classes 
of infants' foods. Those made from cereals as a 
basis and those from cow's milk as a basis. Nei- 
ther of these classes are ideal infant's foods. 
They do not correspond at all closely to the com- 
position of the mother's milk. Most manufac- 
turers do not consider the number of child- 
deaths which probablv result from an over use 
of infants' foods composed chieflv of cereal com- 
binations high in starch. 

HONEY 

Strained honeys are largely adulterated with 
sugar and commercial glucose. The particles of 
supposed honey comb found in strained honey 
are often artificial. Much honey is made of glu- 
cose and rose water. 

A large amount of the comb honey on the 
market is not obtained from the natural sweets 
of the flower. Bee raisers set dishes of glucose 
near the hives. Upon this the bee feeds until, 
even the live bee is adulterated. 

When a bee raiser has been honest and fur- 
nished the wholesaler with pure "flower-sweet" 
honey, the wholesaler has the wax caps opened, 



30 Foods That Are Dncgged 

drains out the pure honey to be used in flavoring 
great masses of glucose, soaks the comb in glu- 
cose and when filled reseals the punctured comb 
with beeswax. 

"A sample of alleged honey was purchased by 
one of the inspectors of the Food and Drug De- 
partment of the Massachusetts State Board of 
Health, put up in a glass jar with a large mass of 
honeycomb and a dead bee. No genuine honey 
was found, the mixture consisting of commer- 
cial glucose and cane sugar. Even the comb was 
artificial." Leach. 

JELLIES AND JAMS 

Jellies and jams are largely adulterated. Many 
times preparations have been examined which 
contain not a particle of the true fruit ingredi- 
ent, except of course water. I have tested "pure" 
strawberry jams which contained no particle of 
strawberry or strawberry juice. 

Apple pulp, glucose, fuchsin, sulphuric acid, 
sodium benzoate, and artificial flavors compose 
the jams. Grass seed is added to imitate the 
achenes of the strawberry. At least 92 per cent 
of the preserved fruits and jams on the market 
are considerably adulterated. Fruit juices are 



31 Foods Aiid Their Adultermits 

usually preserved with salicylic acid while fruit 
syrups contain gum arabic and soapbark. 

''Many jams are sold in large packages. 
Among them strawberry jam, which is composed 
of starch paste^ glucose, artificial strawberry 
flavor, saccharin, coal tar dye, preserved with 
salicylic acid, and in order to complete the de- 
ception they add hayseed. Blackberry, rasp- 
berry and grape jams are made in the same way 
excepting as the color is changed. Apple butter 
is composed of starch, glucose, saccharin, coal 
tar dye, preserved with salicylic acid, and an ar- 
tificial flavor. When these preparations are made 
from the fruit, the fruit is refuse or spoiled. It 
is treated with coal tar anti-ferments, colored 
with coal tar dyes and flavored by chemicals. A 
price quotation sent me recently offers apple but- 
ter for nineteen cents a pail, currant jelly five 
cents a pound jar, and other preserves for a like 
price and like quantities. Table syrups are made 
of glucose, coal tar dye and flavor to suit the 
name. Is it to be wondered that children fed on 
such poisonous stuff are pale and subject to dis- 
ease?"— Dr. McKitterick. 



32 Foods That Are Drugged 

LARD 

After the jowl is removed, the entire head of 
the hog is used in making lard. The fat is fried 
out from the intestines also. In fact, lard is 
made out of everything inside the hog except 
the lungs and heart. "Compound" lard very of- 
ten contains no particle of lard at all but con- 
sists entirely of cottonseed oil and beef stearins. 
The usual adulterants of lard are cottonseed oil, 
beef stearin and sesame corn, peanut, and ara- 
chis oils, while water is used to give weight. 
MAPLE SYRUP 

Maple syrup is often adulterated with drip 
syrup, glucose, molasses, etc. Some brands are 
made by combining glucose syrup and extract 
of the bark of the hickory tree. Lead and cop- 
per, due to utensils used in manufacture, have 
been found in maple syrups. So called "Pure 
Maple Syrup" is usually made about as follows: 
Equal quantities of light brown cane sugar and 
water, with an addition of caramel or burnt 
sugar to give good color, is melted and boiled. 
Then the mixture is flavored with a decoction 
made from corn cobs, hickory bark and maple 
chips. Such a product costs about 14 cents per 
gallon and sells for $1.25. 

Of twenty-five brands tested by the Indiana 
State chemists, only one was found pure. One 



Foods Arid Their Adulterants 33 



which contained adulterants was labeled thus: 
''The syrup contained in this package is pure 
evaporated sap fresh from the maple tree. It is 
evaporated in the forests and is handled with 
great care. It is the iirst run, hence the bright 
color and exquisite flavor. It is absolutely pure 
and is put up for those who desire the very best." 
Ninety-five per cent of all brands of maple 
syrup are adulterated. They are made from maple 
chips boiled in glucose or glucose and corn cobs 
or glucose, coal tar flavor and coal tar dye. 

MEATS: ADULTERATED 

Many of the canned and deviled meats are not 
of the substances proclaimed by the labels. Cheap 
pork and beef are often prepared with chemical 
flavors and sold as various types of fowl and 
wild game. Horse flesh is seldom if ever used 
at present by manufacturers. This flesh is of a 
coarser texture and of a darker and brighter 
color than beef. It has a characteristic odor and 
the muscle fibres are shorter than those of the 
beef. Hams are often made of old meats, thigh 
bones inserted, the whole pressed together and 
solidified by means of mucilagenous substances. 



34 Foods That Are Drugged 

MEATS: REFRIGERATED AND POISONED 
'It is known to all physicians and physiologists 
that there are generated in the body of any ani- 
mal poisons of the highest degree of toxicity. 
The intestines and other digestive organs con- 
tain at all times materials which have undergone 
putrefactive changes. If this material be per- 
mitted to remain in the body after death the 
poisons generated may infiltrate the entire flesh, 
making it dangerous to the person who eats it. 
The body, in which the viscera are permitted to 
remain, undergoes decomposition much more 
rapidly than when such viscera have been re- 
moved. Decomposition is further hastened by 
leaving the blood in the animal. 

"It has become the custom of wholesale poul- 
terers and packers to purchase poultry during the 
early summer, when the prices are lowest, and 
to keep it in cold storage until winter or until the 
prices are highest. Such fowls are killed with- 
out bleeding, often plucked before death and 
placed in cold storage without removing the en- 
trails and other viscera. Frequently they are. 
not offered for sale until several months after 
killing. 

'*The process of decomposition and putrefac- 
tion begins at once. Cold storage and freezing 



Foods And Their Adulterants 35 

may limit the rotting process, but do not stop it. 
When poultry or animals are taken from cold 
storage and thawed out for exhibition and sale 
the decomposition continues with renewed en- 
ergy, impregnating the flesh with poisons. Flesh 
in which the blood has been permitted to remain 
is particularly susceptible to such decomposition, 
and this susceptibility is increased by the long 
period of freezing and thawing. 

"Even with poultry that is 'freshly killed^ 
there is frequently a period of several days be- 
tween the time of slaughtering and sale. Not 
only is it dangerous, but it is repugnant to our 
sense of decency that the flesh we are to eat shall 
lie for several days in close contact with putri- 
fying animal matter." 

Extract of letter of Dr. James A. Egan, Sec- 
retary, Illinois State Board of Health to Mayors 
of the cities of the State of Illinois. 
MEAT PRESERVATION 

Bacon and ham are cured by preserving in 
cane sugar, boric acid, borax and calcium bi- 
sulphite. Salt petre is used to preserve the red 
color. Oftentimes as much as a i per cent solu- 
tion of sulphurous acid may be added and yet 
not be perceivable either by taste or smell. 

Salicylic acid is very commonly used. Leach 
has found it in mince-meats. 



36 Foods That Are Drugged 

MEAT COLORING 

Red ochre, coal tar dyes and cochineal are 
very commonly used to heighten the color of the 
meat products. Sometimes as much as 4 oz. of 
nitre have been found to each 100 lbs. of meat. 
This is used to preserve the natural color. 

DR. WILEY ON PRESERVED MEATS 
The following quotations in regard to the 
composition of prepared, mixed and canned meat 
products are taken from a report of Dr. Harvey 
W. Wiley and Dr. W. B. Bigelow of the Nation- 
al Bureau of Chemistry of the U. S. Department 
of Agriculture. 

HORSE MEAT 
"In this country horse meat is practically un- 
known as an article of human food. Over 2,000 
horses are killed annually for this purpose, but 
it is believed that the meat is all cured and ex- 
ported. The only well-authenticated case of the 
sale of horse meat as beef which has come to the 
writer's notice of recent years occurred in Wis- 
consin where a man who combined the vocations 
of veterinary surgeon and butcher was convicted 
of purchasing old and crippled horses at a dis- 
tance from his home and selling a portion of the 
meat in the form of sausage. 



Foods And Theh^ Adulterants 37 

CANNED FOWL 

''The numerous preparations supposed to be 
made entirely of fowl, either wild or domesticat- 
ed afford ample opportunities for the use of low 
priced meats, such as beef and pork, in place of 
those of much greater value which are repre- 
sented to be present. This is especially true of 
macerated meats, such as potted and deviled 
goods. In such articles as roast chicken, or 
roast turkey where the meat is left in pieces of 
sufficient size to permit of a microscopic examin- 
ation, these coarser meats are not used, as their 
presence could be readily detected. At the same 
time it is easily possible to replace turkey with 
chicken, or pheasant, woodcock, grouse, and 
tneats of similar value with that of the common 
domestic fowl, which brings a much lower price 
under its true name. This species of fraud is 
probably not as far reaching or as objectionable 
as is the employment of the cheaper meats under 
the label of those of a widely different type. 
POTTED CHICKEN AND TURKEY 

"It is apparently understood among manufac- 
turers that the labels of potted goods are not in- 
tended to indicate the variety of meat employed. 
This being true and in the absence of any estab- 



38 Foods That Are Drugged 

lished standards on the subject it is difficult to 
criticise goods of this nature. A certain consis- 
tency is desired by each manufacturer, and to 
obtain this it is often necessary to add some fat 
or fat meat. It may thus be found more con- 
venient to add fat pork than fat beef. It is held 
by many manufacturers that the flesh of a single 
species does not give the flavor desired in potted 
and deviled goods. The fact that the smoked 
beef and pork is added to potted and deviled fowl 
instead of the cheaper fresh meat confirms this 
claim. At the same time there are some manu- 
facturers who do not appear to find such mixtures 
advantageous. In this field, as in many others, 
authoritative standards are greatly needed. 

"It seems unjust that a firm whose potted 
chicken consists almost entirely of beef and pork 
should be permitted to compete with one in whose 
goods it is apparent only enough foreign fat 
meat has been employed to give the desired con- 
sistency. 

CANNED SAUSAGE 

"Twenty-five samples of miscellaneous sausage 
were examined, of which only lo were free from 
preservatives. Both boric acid and sulphite are 



Foods And Their Adulterants 39 



used commonly for the preservation of sausage. 
Saltpeter was found wherever the test was made, 
and it would appear that the samples examined 
were all similar in their preparation to those sold 

in bulk. 

* * * >K * * * 

"In some of the samples examined the amount 
of starch present was found to be excessive. 

PATES AND PUREES 

"It would appear from the results of the ex- 
amination that the fat contained in samples ex- 
amined was chiefly derived from beef or pork. 
It is something of a surprise to find that even in 
a highpriced imported pate de foie gras the tra- 
ditional diseased goose livers have been replaced 
by beef and pork. There can certainly be no 
objection to such a substitution on hygienic 
grounds, but as a matter of interest and fair deal- 
ing it is most reprehensible. 

"At the same time, it is not the writer's inten- 
tion to criticise goods of this class, other than 
pate de foie gras, on account of the fact that 
pork and beef fat were used in their preparation. 
There are manufacturers who do not use fat pork 
as a basis for pates, but the practice is almost 
universal. The ordinary pates are admitted by 



40 Foods That Are Drugged 

their manufacturers to consist largely of pork, 
and in the absence of official standards to guide 
us it would seem wise to place them in the same 
class as sausages, where all that is expected is 
that only sound, wholesome meat shall be em- 
ployed. 

COMMENDATION 
"The preserved-meat industry has grown to 
vast proportions, and these products of the Uni- 
ted States are found in every market. It is grat- 
ifying to know that, as a result of our investiga- 
tions, we have found so little to criticise and so 
much to commend in these necessary products." 

MILK 

Milk is adulterated to increase the quantity, to 
thicken the milk and cream, to color the fluid, to 
increase the weight, to sweeten the watered milk, 
and to prevent it fermenting or souring. Water 
is used to increase the quantity. Many milk 
powders are on the market for the purpose of 
thickening the milk. None of these, so far as 
analysed, contain the full proportion of each and 
all elements of the milk. One substance is made 
up largely of brain matter. Another is "Agar" 



Foods And Their Adulterants 41 

made from the jelly of the sea algae. A sub- 
stance made up largely of sugar and calcium 
oxide is sold for this purpose. "Grossen" is used 
in cream thickening. Corn starch and talcs are 
also used. Annato, anilin orange, caramel, tur- 
meric, saffron, carotin and coal tar colors are 
used for coloring. Cane sugar is used to sweeten 
watered milk. SaHcyHc acid, benzoic acid, car- 
bonate and bicarbonate of soda, boric acid and 
formaldehyde are used as preservatives. ''Ice- 
line," 'Treservaline" and ''Freezine" are liquid 
preparations on the market containing from 2 to 
7 per cent of formaldehyde. 

The infant suffers greatly from adulterated 
milk. Borax and formaldehyde are poisonous 
substitutes for cold and cleanliness. 

N. E. Jaffa of the University of California 
found 55 per cent of all cows of the 86 dairies 
along the C. N. & N. S. R. R. afflicted with one 
ailment or another. 

OLIVE OIL 

Olive oil is very much adulterated. Pure olive 
oil contains about 30 per cent of solid fat. The 
amount of free fatty acids is about 1% per cent 



42 Foods That Are Drugged 

in the pure olive oil, while in the adulterated 
olive oil this harmful element often forms 25 
per cent of the oil fluid. 

The adulterants used are cottonseed oil, ara- 
chis oil, sesame, sunflower, corn, rape, poppy- 
seed and peanut oil, lard, curcas oil, fish oil, cas- 
tor oil and petroleum. Some of the foreign 
brands contain as high as 15 to 25 per cent of 
cheap castor oils. Of the "pure imported" olive 
oils, I think there is not one that contains more 
than 10 per cent olive oil and most of them do 
not even contain 4 per cent. 

The official reports issued from the Depart- 
ment of Agriculture at Washington show that in 
testing sixty-five different brands of imported 
olive oil NOT ONE was free from adulteration, 
though purporting to be pure Olive Oil. ONE 
contained no olive oil. 

Of the six hundred varieties exhibited at the 
Paris Exhibition, only a few contained 10 per 
cent of olive oil; most brands contained from i 
to 4 per cent, and some varieties not a particle 
of olive oil. 



Foods And Their Adulterants 43 

GOVERNMENT REPORT ON PURE 
OLIVE OIL 

By Newton B. Pierce, Assistant, Division of 
Vegetable Physiology and Pathology; U. S. 

Department of Agriculture. 
"The one great need today is legislative action 
which will prevent the sale within the United 
States of other oils under the name of olive oil. 
The production of pure olive oil in Europe is 
scarcely sufficient to supply European demand. 
If the producers could not, as at present, sell us 
peanut oil and cottonseed oil under the name 
of olive oil and charge for it olive oil prices, 
American dealers would have to supply the de- 
mands of consumers with the pure American 
product; provided, of course, the law had uni- 
versal application. If cottonseed oil were desired 
by the people, it could then be had at its true 
value, being sold under its own name by the 
American firms producing it, whereas now it is 
shipped to Europe by these firms, reshipped to 
this country as the product of the olive and 
foisted upon the American public as 'pure olive 
oil.' Many who pay for olive oil and suppose 
they are using it have perhaps never tasted the 
pure article. This statement, which may at first 
seem exaggerated, is undoubtedly true in very 



44 Foods That Are Drugged 

many cases, and should stimulate the consumer 
to procure the California product that he may be 
assured of its purity, the California laws being^ 
very strict in the matter of oil adulteration. To 
secure the best the brand of some well-known 
grower should be selected." Year Book of the 
United States Department of Agriculture, 1896, 
page 373, beginning with the fourteenth line. 

"In consular reports it is stated that in Europe 
cottonseed oil is largely mixed with the olives 
as they are being crushed; 6,000,000 gallons of 
this unwholesome product being yearly shipped 
from the United States for the sole purpose of 
adulteration. It is also shown, in official re- 
ports issued from the Department of Agricul- 
ture at Washington that in testing 66 different 
brands of imported oil not one was found free 
from adulterants, though purporting to be pure 
olive oil." 

SAUSAGES 

Most sausages are "filled" with the waste rice, 
bread, biscuit, crackers, potato peelings, etc., of 
our restaurants. Corn starch and potato flour 
are also used. Pork is usually the meat ingred- 
ient. 



Foods And Their Adulterants 45 

SPICES, CONDIMENTS, ETC. 

Spices as a whole are very greatly adulter- 
ated. Even very finely ground wood is used. 

PE:pp:eR. The following are some of the adul- 
terants which may be looked for in pepper, ac- 
cording to Leffman and Beam, "Food Analysis", 
P- 29.S : 

"Pepper husks, long pepper, wheat, buckwheat, 
cayenne pepper, mustard, husks, ground olive 
stones (poivrette or pepperette) almond and 
cocoanut shells (often roasted or charred), Egyp- 
tian corn, spent ginger, and coriander seed. Of 
mineral additions, sand, clay, brick dust, chalk, 
barium sulphate, and lead chromate are known 
to have been used." 

Cayenne is frequently adulterated with rice 
flour, brick dust, iron oxide, red lead and salt. 
Cereal grains, ground pilot bread, nut shells, 
gypsum, ground redwood and olive stones, mus- 
tard hulls and red ochre are also used. 

Ginger is mixed with turmeric, corn, wheat 
and sawdust. 

Nutmeg is adulterated with wheat and ground 
nutshells. Some of the brands which have been 
tested have been found to contain one-fourth 
ground cocoanut shells. Artificial nutmeos are 



46 Foods That Are Drugged 

made of starchy or mineral matter and flavored 
with nutmeg oil. 

Cinnamon is adulterated with pea hulls, nut- 
shells, cereal and leguminous starches, pepper, 
olive stones, ginger, mustard, ground mahogany 
wood, oil-cakes, sawdust, and ground bark of the 
elm tree. 

Allspice is mixed with clove stems, cayenne, 
ground olive stones, ginger, cocoanut shells, pea 
hulls, etc. 

Cloves are adulterated with clove stems, 
mother cloves, rice, "exhausted" ginger, ground 
fruit stones, sawdust and sand. 

Mustard is cheap, but poor wheat flour and 
rice flour, weed seed and corn meal are cheaper, 
hence these adulterants are used. Turmeric may 
be used to color pale adulterants. Chalk, lead, 
chromate, white clay, calcium sulphate, are also 
employed. 

Sour Pickles are preserved in mineral acid 
vinegars, colored green with copperas, or some 
other dye, made brittle with alum, and kept with 
salicylic acid. Sweet pickles are preserved with 
salicylic acid and sweetened with saccharin. 

Ketchups, chili sauces and like preparations 
are compounded of the worst refuse of the can- 



Foods And Their Adulterants 47 

ning factories, restaurants, etc. *'Good" ( ?) 
ketchup stocks about ready to be bottled can be 
bought for $2.00 to $3.00 per barrel. 

Nearly all ketchups are preserved with ben- 
zoate of soda or salicylic acid and colored with 
coal tar dyes. 

PrEpare^d mustards and mustards for pickles, 
chowders, etc., are nearly always adulterated and 
colored. 

SUGARS 

Sugars are not greatly adulterated at present. 
Loaf sugars oftentimes contain ultramarine blue, 
while chlorid of tin is sometimes used to give 
bulk sugars a bright fast yellow. Powdered su- 
gars have often been mixed with starch, white 
clays, talcum and chalk. 

SYRUPS AND MOLASSES 

Glucose is used to a great extent as an adul- 
terant. In the United States it is made largely 
from corn. The starch is boiled with sulphuric 
acid, then neutralized with marble dust and fil- 
tered through bone black. The sulphuric acid 
oftentimes leaves a minute quantity of arsenic 
in the product. 

Dark molasses are bleached. Sulphurous acid, 
sulphites, ozone, hydrogen dioxide, zinc dust. 



48 foods That Are Drugged 

sodium sulphite, and oxalic acid, one or more, 
being used in the process. Tin is often used to 
enrich a weak color. 

TEA 

T^A is adulterated with leaves of many other 
plants, willow, elm, poplar, birch and rose; it 
is ''faced" with Prussian blue, plumbago, indigo, 
turmeric, or graphite. Pulverized sand, brick- 
dust and metallic iron are added to give weight. 
"Rank and undeveloped leaves are soaked, soft- 
ened, bleached, painted, and dried to resemble 
the purest and best teas. 

One of the Japanese preparations for "facing" 
tea contains 47 per cent soapstone, 48 per cent 
white clay and 5 per cent Prussian blue. An- 
other brand is composed of 75 per cent soap- 
stone and 25 per cent indigo. 

WHEAT 

Wheat has been called the staff of life, but as 
prepared and eaten we might more aptly term it 
the angel of death. 

Wheat flour is often adulterated. Corn meal, 
potato flour, copper sulphate, ground ergot, 
seeds of weeds and talcum forming the Hst of 



Poods And Their Adulterants 49 

most commonly used adulterants. The ergot is 
especially dangerous to health because of the 
alkaloids which it contains. Alum and copper 
sulphate are added to improve the appearance 
of the flour. 



DRUGS AND CHEMICALS USED IN ADULTERAT- 
ING FOODS AND THEIR PHYSIO- 
LOGICAL ACTION 



In presenting a statement of the effects of the 
drugs and chemicals used in the adulter- 
ation of food products upon the tissues of the 
various organs of the body and the resultant 
harm accomplished in hindering or over-func- 
tioning the digestive or eliminative processes of 
the organism, the author has striven to present 
only those conclusions which are held by the best 
authorities on materia medica. 

"Materia Medica, Pharmacy, and Therapeu- 
tics", by Samuel O. L. Potter, A. M., M. D., 
M. R. C. P., Lond., has been used as the author- 
ity on this subject. 

CONTINUED USE OF DRUGS 
The physiological action of the drug adulter- 
ants described in the following pages is usually 
that which results from a small or medium dose. 
In instances v/here the effect of a large dose is 
given the fact is so stated. 

Please bear in mind, however, that the effects 
given in following pages are such as might re- 



Drugs And Chemicals Used 51 

suit from a dose or two as given by a physician, 
with care as to the condition of the stomach and 
as to other drugs taken at the same time, if 
others are prescribed. 

When we take drugs as adulterants of foods 
we have not the knowledge of a physician to 
guide us. We do not know the chemical condi- 
tion of the contents of the stomach; we do not 
know how many other drugs we are taking in 
other foods at the same meal; we do not know 
whether these drugs will destroy each other or 
whether they will unite in such a manner as 
to form dangerous poisons. 

It would be no more dang-erous to ones health 
to enter a pharmacy, take thirty or forty drugs, 
stir them into a barrel of water without knowing 
anything of their resultant combinations, and 
drink this solution at the rate of a glassful a day, 
day in and day out for years. 

When a physician prescribes a drug it is only 
for a dose or two, or perhaps for a week; but 
in foods we continue our hit-and-miss dosage 
throughout life. 



52 Foods That Are Drugged 

ALUM 

Alum stimulates the contractile action of mus- 
cle fibres. It hardens the skin lining of the 
mouth, stomach and intestines. 

At first it increases the action of the salivary 
glands, but soon after decreases the flow of 
saliva. Alum hardens pepsin, stops digestion, 
hinders the peristalsis of the intestines and pro- 
duces constipation.. 

Alum has been used in adulterating white 
wheat flour. 

ARSENIC 

The most prominent symptoms of arsenic poi- 
soning are, at first increased appetite, next col- 
icky pains, dysenteric stools, irritation of the 
eyes, a short dry cough, and a white and silvery 
tongue, all accompanied by great bodily pros- 
tration. 

The long-continued use of arsenic may induce 
severe darting pains in the limbs and paralysis 
of the muscles of the extremities. 

Arsenic has been found in the rinds of cheeses, 
and is often left in glucose and molasses from 
the use of sulphuric acid for bleaching purposes. 



Drugs And Chemicals Used 53 

BENZOIC ACID 

Taken internally it causes slight epigastric 
heat, increases the pulse rate, and stimulates the 
action of the skin and kidneys, the salivary 
glands, and the bronchial mucous membrane. 
Benzoin is irritant to the fauces and the powder 
excites sneezing and coughing when inhaled. 

Benzoic acid and its salts are generally con- 
sidered to be efficient agents for rendering an 
alkaline urine acid. 

Benzoic acid is used extensively to preserve 
canned goods and milk. 

BORAX AND BORIC ACID 

Boric acid is feebly germicidal^ but in dilute 
solution it is antiseptic and stimulant, and has a 
soothing effect on mucous membranes. In con- 
centrated form it is decidedly irritant. Its physi- 
ological action is feeble, but poisonous doses have 
caused lower temperature, depressed spirits and 
a feeble pulse. Borax and boric acid are used 
very extensively in the preservation of meat, fish, 
butter and milk. 

Statistics show that England imported during 
the fiscal year of 1903-4, 366,526,562 pounds of 
hams and baconi and 407,795,000 pounds of but- 
ter. The hams and bacon were all preserved 



54 Foods That Are Drugged 

with borax. The butter was all preserved with 
boric acid. It required 8,788,970 pounds of borax 
and boric acid to preserve the meat and butter, 
so that the English nation practically consume 
8,788,970 pounds of poisonous preservatives an- 
nually. 

The very rapid and evident deterioration of 
the health of the English working people during 
the last decade may thus be accounted for. 

The following quotations on the physiological 
effects of a continued use of borax or boric acid 
are taken from the conservative and elaborate 
report of Dr. Harvey H. Wiley, Head of Na- 
tional Bureau of Chemistry : 

EFFECT OF BORIC ACID AND BORAX UPON 
GENERAL HEALTH 

''The medical symptoms of the cases, in long- 
continued exhibitions of small doses or in large 
doses extending over a shorter period, show in 
many instances a manifest tendency to diminish 
the appetite and to produce a feeling of fullness 
and uneasiness in the stomach, which in some 
cases results in nausea, with a very general tend- 
ency to produce a sense of fullness in the head 



Drugs And Chemicals Used 55 

which is often manifested as a dull and persistent 
headache." 



''The administration of 3 grains per day pro- 
duce the same symptoms in many cases, although 
it appeared that a majority of the men under 
observation were able to take 3 grains a day for 
somewhat protracted periods and still perfonn 
their duties. They commonly felt injurious ef- 
fects from the dose, however, and it is certain 
that the normal man could not long continue to 
receive 3 grains per day." 



"The administration of borax and boric acid, 
to the extent of one-half grain per day yielded 
results markedly different from those obtained 
with larger quantities of preservatives. This ex- 
periment, Series V, conducted as it was for a 
period of fifty days, was a rather severe test, 
and it appeared that in some instances a some- 
what unfavorable result attended it. On the 
whole, the results show that one-half grain per 
day is too much for the normal man to receive 
regularly." 



56 Foods That Are Drugged 

INFLUENCE OF THE PRESERVATIVE UPON 
THE WEIGHT OF THE BODY 

"In every series there was a marked tendency 
on the part of boric acid and borax to diminish 
slightly the weight of the body, although this 
tendency was in some instances checked during 
the after periods and a portion of the loss of 
weight was regained. In general, however, there 
was a tendency to continue the loss of weight 
during the after periods." 

EFFECT OF BORIC ACID AND BORAX 
ON THE URINE 

"The data show a marked tendency on the 
part of boric acid to increase the acidity of the 
urine. In no case during the administration of 
boric acid was an alkaline reaction observed." 
******* 

"In those few cases where there was normally 
a mere trace of albumen in the urine it is shown 
by the data that the general tendency of the 
preservative used is to increase the trace of albu- 
men in the urine, and this increase is manifested 
also during the after periods." 

"When, however, all the data are collected into 
one expression it is found that the influence of 
these bodies added to the food is distinctly 



Drugs And Chemicals Used 57 

marked on the metabolism of phosphorus and 
phosphoric acid. There is a distinct tendency 
shown by them to increase the quantity of phos- 
phoric acid excreted during the period of the 
administration of the preservative." 
CARBONATE OF SODA 
Sodium carbonate is quite an irritant to the 
stomach. It is used in preserving milk. 

CASTOR OIL 

Internally administered it is non-irritant until 
it reaches the duodenum, where it is decomposed 
by the pancreatic juice setting free the ricinoleic 
acid, stimulating the intestinal glands and mus- 
cular coat, but not the liver. 

"There is considerable evidence in support of 
the charge that it induces hemorrhoids by con- 
gesting the rectal vessels." 

Sam'l O. L. Potteir. 

Used as a very common adulterant of olive oil. 
Sometimes as much as 25 per cent is used and 
labeled pure olive oil, or if not labeled exactly 
as pure olive oil the label is so made and so 
worded as to deceive the indiscriminate buyer. 

For example, there is a brand of salad oil on 
the market which is not good. On the label in 
large letters is printed ''Olive Oil", and above 



58 Foods That Are Drugged 

these large letters are printed in small type the 
words ''As Good as Any". These words are 
printed in a fancy scroll and are not seen by the 
averag-e buyer. 

CHALK AND LIME 
Even in weak solutions lime is an irritant. The 
action of lime is especially caustic to the mucous 
membranes and produces very dangerous in- 
flammation and even ulceration. Chalk has not 
the irritant qualities of the lime. Lime is used 
especially to adulterate milk. 

COPPER 

The salts of copper are irritant to the stomach 
and intestines. They produce constricted fauces, 
depressed heart-action, rapid respiration and 
fever. The liver becomes atrophied from irri- 
tation of its connective tissue and fatty degener- 
ation of the hepatic cells. The lungs are con- 
gested. Even pneumonic consolidation may be 
set up, the metal seeming to have an affinity for 
the pulmonary parenchyma. These effects are 
often produced by eating acid fruits cooked in 
copper vessels during the canning process. 

Copper Sulphate is a simple, irritant emetic, 
producing prompt and continued vomiting, with 
but little nausea or depression. In small but 



i 



Drugs And Chemicals Used 59 

continued doses it will cause constipation. Cop- 
per sulphate is mixed with white flour, is found 
in some maple syrups is used to color peas, corn 
asparagus, etc., and is also used in the prepara- 
tion of chocolate. Copper salts are found in 
some breads and some canned goods. 

CREOSOTE 

Creosote contracts muscular fibres and puckers 
the mucous membranes. It burns and deadens 
the tissues and has somewhat of a narcotic effect. 
In large doses it is a powerful poison. 

In the preparation of meats creosote is used 
to give the appearance of being preserved by 
smoking. 

ERGOT 

Ergot is a fungus. Ergot quiets the heart 
action, yet acts as a stimulant to most involun- 
tary muscles. It greatly increases the blood 
pressure. It increases intestinal muscular action, 
whitens the intestinal vessels and decreases the 
secretion of saliva, urine and sweat, thus retain- 
ing the waste of the last two within the body. 

Ergot is ground up with the wheat flours. 

FORMALDEHYDE 
This substance is secured by oxidizing wood 
alcohol. Formaldehyde is a powerful antiseptic 



60 Foods That Are Drugged 

and disinfectant. Bichloride of mercury is the 
most powerful poison of the mercurial salts. It 
is especially poisonous to all forms of germ life, 
— harmful or beneficial. Formaldehyde ranks 
next below bichloride of mercury as a poison for 
killing germs. It is very irritant to the mucous 
membrane. A very small amount in the air 
causes violent irritation of the linings of the 
treachea, bronchial tubes and lungs. It is much 
more poisonous taken into the stomach than in- 
jected into the blood through the skin. It is 
very widely used for the preservation of milk 
and oftentimes in butter. 

FUSEL OIL 

Fusel oil is a fermented alcohol obtained from 
the potato, also occurring in the crude spirit pro- 
duced by the fermentation of saccharine solu- 
tions with yeast, and separated by excessive dis- 
tillation passing over after the ethyl alcohol. The 
physiological effects of the various forms of alco- 
hol are too well known to go into detail in this 
limited space. 

Fusel oil or amyl alcohol is used in candies, 
bon-bons, etc. 



Drugs And Chemicals Used 61 

GLYCERIN 

Glycerin takes water from the tissues with 
which it comes in contact, and as sold on the 
market is irritating to the skin and especially 
the mucous membranes. All cheap glycerins, 
such as those used in food products, contain acro- 
lein, which is very poisonous. In quantities it 
acts as a laxative and is thought to dissolve the 
red blood-cells. 

Glycerin (cheap kinds) is used in remaking 
old and mouldy sausages. 

GUM ARABIC 

Gum arable is a sticky, mucilaginous sub- 
stance. It has a negative activity. It acts as a 
soothing covering to irritated tissues. It is, how- 
ever, very difficult of digestion. It is employed 
by manufacturers to thicken fruit syrups. 

GYPSUM 

Gypsum is heat-dried sulphate of lime. It 
is decidedly irritant to the intestinal linings. As 
small an amount as six grains to the gallon is 
unwholesome and very liable to produce consti- 
pation or diarrhea. It is used as an adulterant 
of cayenne pepper, of coffee, of many spices and 
of a few bakery breads in this country. It is 



62 Foods That Are Drugged 

very widely used in some foreign countries as a 
bread adulterant, but, thanks to the Bakers' As- 
sociation, seldom used to any great extent in 
the United States. 

INDIGO 

Indigo in small doses is a laxative, while in 
larger doses it acts as a violent cathartic and 
produces severe inflammation of the linings of 
the stomach and intestines. Indigo is used to 
face teas, and some of the facing preparations 
contain as high as 25 per cent of indigo. 

IRON 

Iron is directly unfavorable to digestion, either 
in large or small doses. Its salts are irritant to 
the mucous membranes, and some of them are 
active poisons. Iron salts to a large extent co- 
agulate or harden albumins. 

Iron has been found in tea, in cayenne pepper 
and in chocolate. 

LEAD 

All lead salts are more or less poisonous. Lead 
poisoning usually produces loss of appetite, ema- 
ciation, pallor, constipation, a weakening of the 
muscular activity, slowing of the heart action 
and sometimes violent colic. Rheumatism and 



Drugs And Chemicals Used 63 

neuralgic troubles may arise. Lead salts lessen 
the secretion of the digestive fluids, produce con- 
traction of the tissues and then destroy the power 
of contraction. The salts finally destroy the red 
blood-cells. 

Salts of lead are found in the rinds of cheeses, 
in mustard, in pepper, both black and cayenne, 
in candies, and is common in most products pre- 
served in tin cans. 

OXALIC ACID 

Oxalic acid derives its importance from its fre- 
quent use as a poison. It is largely used in the 
arts, for bleaching and dyeing, also in households 
for cleaning brass and removing ink and iron 
stains. It is a rapid and powerful poison, caus- 
ing burning pain in the throat and abdomen, 
vomiting of acid, greenish or bloody mucous, a 
small and irregular pulse, collapse and stupor. 

Oxalic acid is used in the preparations of most 

molasses. 

PARAFFIN 
Paraffin is a pure white, solid, waxy substance 
made from petrolatum. It is thoroughly indi- 
gestible and produces many intestinal disorders. 
It is a frequent adulterant of cocoa butter, all 
forms of cake chocolate, many kinds of bakery 
cakes and candies and bon-bons. 



64 Foods That Are Drugged 

POTASSIUM 
The potassium salts act directly upon the 
chemical contents of the stomach. If continued 
they neutralize the acids and produce disorders 
of digestion. Ihey stimulate the tearing down 
processes of the body and increase the amount 
of waste which must be eliminated from the 
body. Potassium carbonate is used in the mak- 
ing of some of the bakery gingerbread. 

PTOMAINES 

Ptomaines produce great inflammation of tis- 
sues of the stomach and great prostration. They 
are found principally in fish, sausages and canned 
meats. 

SALICYLIC ACID 

In small doses it stimulates the stomach, heart 
and respiration, but moderate quantities derange 
the stomach, causing nausea and vomiting, while 
large doses depress the heart's action and the 
respiration after a primary excitation of both, 
lower the arterial tension, relax the vessels, pro- 
duce free perspiration and reduce the temper- 
ature in fever. It causes a sense of fullness in 
the head, roaring and buzzing in the ears, dis- 
turbances of sight and hearing, excessive sweat- 



Drugs^Afid Che^nicals Used 65 

ing, dilated pupils, and delirium. Large doses 
continued for some time may produce bed sores 
from depression of the circulation. 

'Salicylic acid is used very extensively in the 
preservation of milk, of all kinds of meats, in 
clam bouillon and clam juice, in butter, in fruit 
juices and many canned products. 

SALT PETRE 

Salt petre is potassium nitrate, hence its gen- 
eral effects are given under the heading "Potas- 
sium". The nitrate, however, greatly increases 
the flow of the urine. Its continued use destroys 
the red blood-cells and paralyzes the motor nerve 
centers of the heart. 

It is used in pickling and preserving meats 
and fish. The red color of meats is retained and 
brightened by its use. As much as 4 oz. to 100 
lbs. of meat have been used. 

In a later chapter one of the quotations from 
"The Jungle" indicates its effect upon living 
flesh. 

SULPHURIC ACID 

The mineral acids, nitric and sulphuric acids, 
resemble each other closely in their general ac- 
tion. These strong: acids burn and abstract the 



66 Foods That Are Drugged 

water from the tissues, combine with their albu- 
min, and destroy the protoplasm. 

Sulphuric Acid has a strong affinity for water, 
completely decomposing the tissue, and is there- 
fore the most powerful tissue destroyer. Nitric 
Acid does not readily redissolve the albumin pre- 
cipitated by it, which thus forms a barrier against 
the deep action of the acid. Sulphuric Acid 
chars the tissues black, while Nitric tans them 
yellow. 

Sulphuric acid is used as an ingredient in most 
of the artificial fruit juices; it is also used to 
bleach old peas, com, jellies and jams in prepara- 
tion for a new coloring and to whiten glucose 
and dark molasses. 

SULPHUROUS ACID 

The sulphurous acid gas is inji^rious to many 
fabrics, is irritant to the respiratory mucous 
membrane, and inhaled may cause dangerous in- 
flammation of the glottis. Sulphurous AcidhdiS 
a powerful affinity for oxygen, is strongly dis- 
infectant and deodorant, and very destructive to 
all plant and animal life. 

Sulphurous acid is used in preserving meats, 
butter and canned products. Sometimes as much 
as I per cent solution is used in this process. 



Drugs and Chemicals Used 67 

TALCUM 
Talc is a white or white-grayish powder which 
cannot be dissolved by water. It is very liable 
to hinder digestion and produce constipation. It 
is used as a mixture to increase the weight of 
white flour, candies, chocolates, and to thicken 
cream. 

TURPENTINE OIL 

In small doses, oil of turpentine first increases 
the activity of the vaso-motor nerve centers, but 
soon produces a paralysis of these same centers. 
It decreases the activity of the brain and retards 
the breathing until it sometimes becomes spas- 
modic. 

It is used as an adulterant of lemon oil or as 
a substitute for lemon oil in adulterated lemon 
extracts. 

VALERIAN 

Valerian is antispasmodic and a gentle stimu- 
lant to the nervous and circulatory systems. It 
excites the sexual appetite. Continued use in- 
duces a condition of melancholia. In large doses 
the oil acts as a paralyzant to the brain and 
spinal cord. 

The acid is used as a prominent ingredient of 
artificial fruit flavors. 



68 Foods That Are Drugged 

ZINC SALTS 

Zinc metal dissolves very readily when in con- 
tact with even the weakest acids. The zinc salts 
produce abnormal contraction of muscle fibres 
and afterwards harden them by coagulating the 
albumin. The sulphite, which is used in cheeses 
as an ingredient of "cheese spice", burns the tis- 
sues and greatly irritates them. Continued use 
of foods containing zinc produces conditions 
similar to those produced by lead poisoning. 

Zinc dust is used in manufacturing molasses; 
the sulphite is employed to prevent cheese from 
cracking, and the various salts are often found 
in goods preserved in tin cans. 



QUOTATIONS FROM ^'THE JUNGLE" 



The author is creditably informed that the re- 
liable and conservative publishers of "The 
Jungle" refused to accept the manuscript of Mr. 
Sinclair for publication unless the statements re- 
garding conditions in Chicago Packingtown 
were verified. He is also informed that they em- 
ployed a noted eastern attorney to make a trip 
to Chicago and thoroughly investigate conditions 
and that this attorney found Mr. Sinclair's 
statements to be practically true. 

The author, however, feels that real truth lies 
between the statements of Dr. Wiley and Mr. 
Sinclair. It is very likely that Dr. Wiley did 
not see many things he could have seen, had he 
not gone to Packingtown as an expected inves- 
tigator. It is also probable that Mr. Sinclair's 
statements although practically true, may be 
colored by the dramatic instinct of the writer. 

The author's thanks and appreciation are due 
both the publishers of "The Jungle" and the 
National Bureau of Chemistrv. 



70 Foods That Are Drugged 

HOW THE MEAT INSPECTOR SOMETIMES 
INSPECTS 

''Before the carcass was admitted here, how- 
ever it had to pass a government inspector, who 
sat in the doorway and felt of the glands in the 
neck for the tuberculosis. If you were a sociable 
person, he was quite willing to enter into con- 
versation with you,' and to explain to you the 
deadly nature of the ptomaines which are found 
in tubercular pork; and while he was talking 
with you you could hardly be so ungrateful as to 
notice that a dozen carcasses were passing him 
untouched. 

EFFECT OF SALT PETRE ON FLESH 

"But he asked the men about it, and learned 
that it was a regular thing — it was the saltpeter. 
Every one felt it, sooner or later, and then it 
was all up with him, at least for that sort of 
work. The sores would never heal — in the end 
his toes would drop off, if he did not quit. 
MAKING "PURE" LARD 

"There was said to be two thousand dollars a 
week hush-money from the tubercular steers 
alone, and as much again from the hogs which 
had died of cholera on the trains, and which you 
might see any day being loaded into box-cars 



Quotations From ''The Jungle'' 71 

and hauled away to a place called Globe, in In- 
diana, where they made a fancy grade of lard. 

"As for the other men, who worked in tank- 
rooms full of steam, and in some of which there 
were open vats near the level of the floor, their 
peculiar trouble was that they fell into the vats ; 
and when they were fished out, there was never 
enough of them left to be worth exhibiting,— 
sometimes they would be overlooked for days, 
till all but the bones of them had gone out to the 
world as Durham's Pure Leaf Lard ! 

* * * * 5k Jk :Jc 

"It was said by the boss at Durham's that he 
had gotten his week's money and left there. 

***** 5k ;k 

"When for instance a man had fallen into one 
of the rendering tanks and had been made into 
pure leaf lard and peerless fertilizer, there was 
no use letting the fact out and making his fam- 
ily unhappy. 

"DOWNERS" 
"There were some with broken legs, and some 
with gored sides ; there were some that had died, 
from what cause no one could say ; and they were 



72 Foods That Are Drugged 

all to be disposed of, here in darkness and silence. 
"Downers" the men called them; and the pack- 
ing-house had a special elevator upon which they 
were raised to the killing-beds, where the gang 
proceeded to handle them, with an air of non- 
chalance which said plainer than any words that 
it was a matter of everyday routine. It took a 
couple of hours to get them out of the way, and 
in the end Jurgis saw them go into the chilHng- 
rooms with the rest of the meat, being carefully 
scattered here and there so that they could not 
be identified. 
TUBERCULAR CATTLE SOLD IN CHICAGO 
''The carcasses of steers which had been con- 
demned as tubercular by the government inspec- 
tors, and which therefore contain ptomaines, 
which are deadly poisons, were left upon an 
open platform and carried away to be sold in the 
city. 
LAMB AND MUTTON FROM GOATS' FLESH 
"Any day, however, one might see sharp- 
horned and shaggy-haired creatures running 
with the sheep, and yet what a job you would 
have to get the public to believe that a good 
part of what it buys for lamb and mutton is 
really goats' flesh. 



Quotations From ''The Jungle'' 73 

SLUNK CALVES 
"Any man who knows anything about butch- 
ering knows that the flesh of a cow that is about 
to calve or has just calved, is not fit for food. A 
good many of these come every day to the pack- 
ing-houses — and, of course, if they had chosen, 
it would have been an easy matter for the pack- 
ers to keep them until they were fit for food. 
But for the saving of time and fodder, it was 
the law that cows of that sort came along with 
the others, and whoever noticed it would tell the 
boss, and the boss would start up a conversa- 
tion with the government inspector, and the two 
would stroll away.( So in a trice the carcass of 
the cow would be cleaned out, and the entrails 
would have vanished ; it was Jurgis' task to slide 
them into the trap, calves and all, and on the 
floor below they took out these "slunk" calves 
and butchered them for meat and used even the 
skins of them. 

HAMS 
"In the pickling of hams they had an ingeni- 
ous apparatus, by which they saved time and in- 
creased the capacity of the plant — a machine 
consisting of a hollow needle attached to a 
pump; by plunging this needle into the meat 



74 Foods That Are Drugged 

and working with his foot, a man could fill 
a ham with pickle in a few seconds. And 
yet, in spite of this, there would be hams 
found spoiled, some of them with an odor 
so bad that a man could hardly bear to 
be in the same room with them. To pump into 
these the packers had a second and much strong- 
er pickle which destroyed the odor — a process 
known to the workers as "giving them thirty 
per cent." Also, after the hams had been 
jsmoked, there would be found some that had 
gone to the bad. Formerly these had been sold 
as ''Number Three Grade," but later on some 
ingenious person had hit upon a new device, and 
now they would extract the bone, about which 
the bad part generally lay, and insert in the hole 
a white-hot iron. After this invention there was 
no longer Number One, Two and Three Grade, 
there was only Number One grade. The packers 
were always originating such schemes — they had 
what they call 'boneless hams', which were all 
the odds and ends of pork stuffed into casings; 
and 'California hams', which were the shoul- 
ders, with big knuckle-joints, and nearly all the 
meat cut out; and fancy 'Skinned hams', which 
were made of the oldest hogs, whose skins were 
so heavy and coarse that no one would buy them 



Quotations From ^^The Jungle'' 75 

— that is, until they had been cooked and chopped 
fine and labeled 'head-cheese'! 

CANNED BEEF 
"He was working in the room where the men 
prepared the beef for canning, and the beef had 
lain in vats full of chemicals, and men with great 
forks speared it out and dumped it into trucks, 
to be taken to the cooking- room. When they 
had speared out all they could reach, they emp- 
tied the vat on the floor and then with shovels 
scraped up the balance and dumped it into the 
truck. This floor was filthy, yet they set An- 
tanas with his mop slopping the 'pickle' into a 
hole that connected with a sink, where it was 
caught and used over again forever; and if that 
were not enough, there was a trap in the pipe, 
where all the scraps of meat and odds and ends 
of refuse were caught, and every few days it 
was the old man's task to clean these out, and 
shovel their contents into one of the trucks with 
the rest of the meat !" 

"There were cattle which had been fed on malt 
and refuse of the breweries, and had become 
what the men called 'steerly' — which means cov- 
ered with boils. It was a nasty job killing these. 



76 Foods That Are Drugged 

for when you plunge your knife into them they 
would burst and splash foul-smelling stuff into 
your face; and when a man's sleeves were 
smeared with blood, and his hands steeped with 
it, how was he ever to wipe his face or to clear 
his eyes so that he could see? It was stuff such 
as this that made the 'embalmed beef that killed 
several times as many United States soldiers as 
all the bullets of the Spaniards; only the army 
beef, besides, was not fresh canned, it was old 
stuff that had been lying for years in the cellar." 

SAUSAGES 
"There was never the least attention paid as 
to what was cut up for sausages; there would 
come all the way back from Europe old sausage 
that had been rejected, and that was mouldy and 
white ; it would be dosed with borax and glycer- 
ine, and dumped into the hoppers, and made over 
again for home consumption. There w^ould be 
meat that had tumbled on the floor, in the dirt 
and sawdust, where the workers had tramped 
and spit uncounted billions of consumption 
germs. There would be meat stored in great 
piles in rooms; and the water from leaky roofs 
would drip over it, and thousands of rats would 
race about on it. It was too dark in these stor- 



Quotations From ''The Jungle'' 11 

age places to see well, but a man could run his 
hand over these piles of meat and sweep off 
handfuls of the dried dung of rats. 

''These rats were nuisances, and the packers 
would put poisoned bread out for them ; they 
would die, and then rats, bread, and meat would 
go into the hoppers together. This is no fairy 
story and no joke. The meat would be shoveled 
into carts, and the man who did the shoveling 
would not trouble to lift out a rat even when 
he saw one. There were things that went into 
the sausage in comparison with which a poisoned 
rat was a tidbit." 

"There was no place for a man to wash his 
hands before he ate his dinner, and so they made 
a practice of washing them in the water that was 
to be ladled into the sausage. 

There were the butt-ends of smoked meat, and 
the scraps of corned beef, and all the odds and 
ends of the waste of the plants, that would be 
dumped into old barrels in the cellar and left 
there. Under the system of rigid economy which 
the packers enforced, there were some jobs that 
it only paid to do once in a long time, and 
among these was the cleaning out of the waste- 



78 Foods That Are Drugged 

barrels. * * * * Cart load after cart load of it 
would be taken up and dumped into the hop- 
pers with fresh meat, and sent out to the public's 
breakfast. Some of it they would make into 
'smoked' sausage, but as the smoking took time, 
and was therefore expensive, they would call 
upon their chemistry department and preserve it 
with borax and color it with gelatine to make it 
brown. All of their sausage came of the same 
bowl, but when they came to wrap it they would 
stamp some of it 'special', and for this they 
would charge two cents more a pound." 

CANNED DELICACIES 

"The things that went into the mixture were 
tripe, and fat of pork, and beef suet, and hearts 
of beef, and finally the waste ends of veals, when 
they had any. They put these up in several 
grades, and sold them at several prices; but the 
contents of the can all came out of the same 
hopper. And then there was 'potted game' and 
'potted grouse', 'potted ham,' deviled ham'— 
de-vyled, the men called it. 'De-vyled' ham was 
made out of the ends of smoked beef that were 
too small to be sliced by the machine; and also 



Quotations From ''The Jungle'' 79 

tripe, dyed with chemicals so that it would not 
show white; and trimmings of ham and corned 
beef and potatoes, skins and all; and finally the 
hard, cartilaginous gullets of beef, after the 
tongues had been cut out. All this ingenious 
mixture was ground up and flavored with spices 
to make it taste like something." 



YOUR DUTY 



The passage of a national pure food bill and 
its effective enforcement as a law will not pre- 
vent the manufacture nor the sale of adulterated 
products under false names. National legisla- 
tion will not interfere with the legislation of the 
states themselves, unless the action is such as 
might be considered detrimental to the govern- 
ment of the United Statco. 

NATIONAL PURE FOOD LEGISLA- 
TION WILL MAKE IT POSSIBLE FOR 
EACH STATE TO PROTECT ITSELF IF 
IT SO DESIRES. 

First: National legislation will compel manu- 
facturers to state on the labels of each package, 
can, jar or article of food just what that par- 
ticular package, can, jar or article contains, 
before it can he shipped from one state into 
another. National legislation deals with inter- 
state commerce. 

Second: By this means each State can know 
what kinds of foods are imported. By its own 



Your Duty 81 



laws it can regulate the manufacture of foods 
prouced and sold within its boundaries. 

A State cannot regulate interstate commerce. 
It can only regulate the commerce within its 
own boundaries. Because of this, one State can 
not interfere with products imported from an- 
other State. 

North Dakota has effective Pure Food Laws. 
Many other States have not. These other States 
can ship adulterated products into North Dakota 
under false names, and North Dakota can not 
prevent it. National legislation will compel such 
imported goods to be truthfully labeled. 

After the passage of a National bill and its 
enforcement as a law, each State must itself de- 
termine whether the products manufactured and 
sold within its boundaries are to be free from 
adulterants or not, and whether the articles so 
produced are to be truthfully labeled, or allowed 
to pass under deceptive and fraudulent names. 

National legislation makes it possible for each 
State to fully protect its citizens from adulter- 
ated food products. 

Whether your State does this or not, depends 
upon the demands of its citizens. As far as food 



82 Poods That Are Drugged 

adulteration is concerned, every man, woman and 
child is a citizen. E^^eryone eats. Even after 
the laws are passed, they may not be effectively 
enforced, until the American mother and house- 
wife informs herself as to the purity and adulter- 
ation of food products, and rises in the strength 
of her new knowledge, demanding that she have 
the privilege of choosing what she prepares as 
food for those she rears and loves. 



SWORN TESTIMONY 



SWORN TESTIMONY 

OF 

Theodore Roosevelt 

IN REGARD TO CANNED MEAT 

"The canned roast beef was utterly and 
hopelessly unacceptable. I should say that, 
roughly, not a fifth of it was consumed. 
The cans when opened would show usually 
.on top what looked like a layer of slime, a 
very disagreeable looking substance. The 
beef inside was stringy and coarse. It was 
like a bundle of fibres. Sometimes we could 
not stew it. . . . The great majority of 
men, if put upon it for two or three days, 
would become sick.'* 



This testimony was given to the Court of Inquiry 
appointed to investigate the "embalmed beef" of 
the Spanish war, by Theodore Roosevelt, when 
Governor of the state of New York, and but 
shortly after he had been Lieutenant-Colonel of 
the First United States Volunteer Cavalry. 



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